Rec cred: jamie oliver
1 medium onion2 cloves of garlic1 kg ripe tomatoes olive oil1 tablespoon balsamic vinegar500 g spaghetti15 g Parmesan cheese
Peel and finely slice the onion and garlic. Roughly chop tomatoes. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden. Stir in the garlic, then add tomatoes and the vinegar. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally. Reduce to low and leave to tick away. fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen. Serve with Parmesan cheese over.